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Paella Valenciana

This Paella Valenciana is a vibrant, flavorful dish that brings the essence of Spain to your table!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: Spanish
Keyword: Comfort Food, Easy, Savory
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 1/2 whole chicken deboned and cut into pieces
  • 1/2 whole rabbit deboned and cut into pieces (optional)
  • 1 head garlic cloves separated and peeled
  • 1 medium tomato finely chopped
  • 1 cup butter beans
  • 1 cup green peas
  • 1 cup green beans trimmed
  • 1 teaspoon sweet paprika
  • 6 cups water
  • to taste Salt
  • 1 pinch saffron threads
  • 1 pinch dried thyme
  • 1 pinch dried rosemary
  • 3 cups short-grain white rice

Instructions

  • Start by gathering and preparing all your ingredients. Debone the chicken and rabbit, chop the tomato, and separate the garlic cloves. This will make the cooking process much smoother and less stressful.
  • In your paella pan, heat the olive oil over medium heat. Once hot, add the pieces of chicken and rabbit. Sauté until browned on all sides, about 5-7 minutes.
  • Next, add the garlic and the finely chopped tomato to the pan. Cook for another 3-4 minutes, allowing the flavors to meld and the tomato to soften.
  • Stir in the butter beans, green peas, and green beans. Cook for an additional 2 minutes, stirring occasionally.
  • Sprinkle in the sweet paprika, dried thyme, and dried rosemary. Season with salt to taste and give everything a good stir to combine.
  • Pour in the water, and add the saffron threads. Bring the mixture to a gentle boil.
  • Once boiling, add the short-grain white rice. Stir once to evenly distribute the rice, then let it cook without stirring for about 18-20 minutes. This is crucial for achieving the perfect texture.
  • After the rice has absorbed most of the liquid, remove the pan from heat. Cover it with a clean kitchen towel for about 5-10 minutes. This allows the flavors to meld and enhances the dish.
  • After resting, fluff the rice gently with a fork and serve directly from the pan. Enjoy your Paella Valenciana with a squeeze of fresh lemon juice for an added zing!

Equipment

  • Paella pan
  • Wooden Spoon
  • Measuring cups and spoons
  • Serving spoon

Notes

  • Prep ingredients ahead of time to streamline cooking.
  • For a vegetarian version, substitute meat with mushrooms and zucchini.
  • Store leftovers in an airtight container for up to 3 days.